ou end up with a Martin Family Reunion.
(May not
inch thickness. Cut with Christmas cookie cutters and arrange on
uickly, combine ice cream and Christmas pudding in a medium bowl
tir while they make a Christmas wish.
Spoon the batter
Cut out picture from Christmas card, then with pinking shears, cut construction paper about 1/4 inch larger than the picture. Hold 2 pieces together and punch a hole in the top with hole punch.
Take approximately 4 inches of ribbon, double it over, put the looped end through punched hole and pull the two cut ends through the loop and tighten.
Tie tag to package.
These can be made from any size Christmas card.
Write to and from on the construction paper.
CHRISTMAS PUDDING:
Mix all ingredients for the Christmas Pudding together well.
Put into 1-pound coffee cans or other cans that have been greased.
Put a piece of foil over the top securely.
Set cans in water and steam for 3 hours, watching that the water does not boil away.
Serve with Sherry Sauce on top of each piece.
SHERRY SAUCE:
Beat eggs well.
Put sugar and butter in a bowl and work with fingers.
Add the beaten eggs and then beat again with mixer.
Add the sherry and mix well.
In a double boiler, melt caramels, butter, and milk. Keep water in the bottom of pot to a minimum boil.
Dip one marshmallow into melted mix using a fork (or something sharp).
Remove, and roll in Christmas colored Rice Krispies.
Place on tray covered with wax paper.
Repeat until bag of marshmallows is finished.
Freeze marshmallow balls if desired.
Enjoy.
Mix juice, syrup and ginger ale together well.
Add Christmas Ice Ring.
Place lime sherbet in bowl.
Stir in 1/4 Cool Whip until smooth*.
Spoon into crust.
Place raspberry sherbet in bowl.
Stir in 1/4 Cool Whip until smooth*.
Spoon on top of lime sherbet/Cool Whip mixture.
Cover with remaining Cool Whip.
Freeze about 4 hours or until firm.
Let stand about 10 minutes before serving. Garnish with Christmas candy.
Store pie in freezer.
Crumble Christmas pudding into a jug. Add the rest of the ingredients and blend with a hand blender until smooth and fluffy. Leave to chill in fridge for approximately 4 hours.
Blend the mixture again before serving with a little extra milk until you have froth. Pour straight into chilled shot glasses.
Whisk the egg yolks with the sugar until thick and pale.
Break up the Christmas pudding with a fork and distribute it evenly through the yolk mixture.
Add the rum and mix.
Whip the cream until soft peaks and fold into the mixture.
Whip the egg whites, stiffly, and fold into the mixture.
Transfer to a container and freeze for several hours until set.
This ice cream does not require beating during freezing.
For the mango parfait, place the egg yolks, water and half the sugar into a saucepan and whisk to combine. Place over a low heat and cook gently, stirring occasionally, for about ten minutes, until the mixture thickens.
Remove from the heat and pour into a mixing bowl. Whisk until the mixture cools and is light and fluffy.
Meanwhile, place the mango flesh into a blender and blend until smooth. Pass through a sieve into a bowl.
Add the cream to the mango mixture and whisk until the mixture forms soft peaks when the whisk is removed. ...
n the refrigerator.
Some recipes call for the dough to
Preheat the oil in a deep pan for deep-frying (CAUTION: Hot oil can be dangerous, do not leave unattended).
Dip the goats' cheese in the flour, then the egg and then in the thyme breadcrumbs. Place in the fridge to chill for ten minutes.
Meanwhile, deep fry the rocket for 30 seconds and drain on kitchen towel.
Deep-fry the crumbed goats' cheese for two minutes or until golden. Drain on kitchen towel.
Serve the goats' cheese with the rocket scattered around the plate.
Spread the banana chunks out on a tray and transfer to the freezer. Leave the banana in the freezer until frozen all the way through (about one hour).
Place the frozen banana chunks into a food processor. Add the vanilla, sugar or sweetener and half of the buttermilk. Turn on the processor and blend for a few moments. Then, while it is still running, pour in the remaining buttermilk in a thin, steady stream.
Blend until the mixture is smooth and creamy. Serve at once.
Grease a 10cm/4in chefs' ring with butter and place onto a plate.
Place the cream cheese, icing sugar, cocoa powder and cream into a bowl and whisk together.
Press the biscuit crumbs into the bottom of the ring mould, then add the cream cheese mixture to fill the ring.
Smooth over the top and sprinkle the chocolate over.
Carefully remove the ring and top with the orange segments and mint.
For the creme anglaise, heat the milk and cream in a saucepan over a medium heat, until nearly boiling, then remove from the heat.
In a ...
Preheat the oven 180C/350F/Gas 4. Butter a 20cm/8in spring-bottomed cake tin with a removable base.
Melt the chocolate and butter in a bowl over simmering water.
Whisk the egg whites to stiff peaks and in another bowl whisk the yolks with the sugar until pale.
Add the chocolate mixture to the egg yolks and sugar and fold in the egg whites.
Pour into the cake tin and bake for about 20 minutes. Cool and dust with icing sugar and cocoa powder.
To make the passion fruit mousse, beat all ingredients together in a bowl until firm and ...
Preheat the oven to 180C/350F/Gas 4. Grease two ramekin dishes with butter and sprinkle with one tablespoon of the caster sugar.
Place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed. Add the remaining sugar and whisk again until thick and glossy.
Place the custard into a separate large bowl, add the passionfruit seeds and pulp and mix well. Gently fold in the whisked egg whites. Spoon the mixture into the prepared ramekins and place onto a baking sheet.
Transfer to the oven and bake ...
Mix vegetables and saltines with eggs.
Salt and pepper ground beef to taste.
Mix all ingredients adding a good pinch of red pepper seeds.
Make sure everything is well blended together. Form in a loaf.
Smooth top with plenty of steak sauce.
Bake at 350\u00b0 for 1 hour 45 minutes or until done.
Double all ingredients for the Martin Family Reunion.
To make the Gremolata, simply combine the ingredients and stir well. Set aside.
To make the Sauce Vierge, heat the peppercorns in a small heavy-based pan, reduce the heat and add the extra virgin olive oil. Heat for a minute or so and then add the vinegar. Set aside.
Cook the new potatoes by simply boiling them in well salted water for 15-20 minutes.
While the potatoes are cooking, pan fry the cod in a mixture of olive oil and butter for about 3 to 4 minutes on both sides until just cooked.
Drain the potatoes and while they are ...